Rich, olivey and peppery, Central Otago extra virgin olive oil is different from oil grown elsewhere Charmian Smith discovers. This colour and pepperiness is characteristic of Central Otago extra virgin olive oil. Pressing olives for extra virgin olive oil is a simple mechanical process, millennia old, except, instead of hard labour, modern technology makes for a cleaner, faster process. I attended the Central Otago Olive Growers community open day at Queen’s Birthday. Central Otago olive oil is different from the mild, golden oils from up north because of the climate, says Olivia who offers tastings of oils from around the country to compare.

Source: Otago Daily Times July 13, 2021 16:30 UTC